It was time to cook a turkey... or start small(er) with a heritage turkey breast. I salt cured over in the fridge for a full 24 hours and instead of regular salt I opted for lemon salt, chopped preserved lemons, (pictured below, cut in half or quartered and packed into a jar with salt while squishing them a bit to release their juice to immerse the lemon pieces and left to sit) and cedar greenery that was pulsed in a coffee grinder. All of these fragrant ingredients perfumed the room and eased the stress level that often comes with cooking a bird. After patting the turkey after the salt brine did started it's job of keeping the outside of the turkey moist I added more cedar (like rosemary) and nestled the meat atop a pile of organic carrots, onions, and tender young potatoes to roast away. I sipped on a green juice before starting the dough for biscuits.

Wednesday, March 5, 2014

Sometimes I get carried away and want to bring along a little extra to a dinner and end up making a few doughs in one afternoon and then we're all enjoying pie, biscuits, and a tart. I love this buttermilk biscuit recipe from Smitten Kitchen and this tart recipe.

I always feel great stocking up on organic produce at while supporting the local organic farmers at the market. There's always a fair amount of delicious food cooking along the edge of the market with smells wafting through the air and this time I couldn't pass up the maple bacon breakfast sausage egg sandwich at 4505 Meats. Just typing maple bacon has me salivating a little.